![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxTAk0M_DQC_r3wltqux5uq7otpitJWCRV5MhBxaHC90iu4D-z6sMi2B9eTM30zSwlYQzINgb42EDLK9-43OiGXzTfkuPnYdpTl-FS8vawZ6PAi2jg6dUTX1B-_B2TRJrKIzEwyFTFrpU/s320/bokchoyshrimpsoup.jpg)
Bring chicken broth/stock (I use canned), garlic and ginger to a boil. Drop in some shrimp and bok choy (cook shrimp 2 minutes to avoid overcooking). Chopped green onion is a nice, but optional, touch right before eating.
I was going to throw in some thin Korean noodles, but it turns out that 1 can of chicken broth is not much liquid. As I threw in half a pound of shrimp, the soup was filling enough for a lazy Sunday lunch. There are many ways to doctor this up further: fish sauce, chiles, Asian hot sauces, etc. An Asian granny would not be impressed with my soup, but I think it makes for an acceptable alternative to overpriced restaurant versions!
2 comments:
I love this and do a version of it when 1) I can't bear the 2 block walk to a decent Asian restaurant, or, 2) when I have a cold... toss in a couple chilis, some Sriracha sauce, combined with the fish sauce, and I feel good as new.
Jessica: I had fish sauce on hand, but didn't add it for some short-sighted reason. Should've and will next time!
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